Scotland meets Yunnan in this one: a three-year-old aged pu erh from Kent and Sussex Tea and Coffee Company, hand crafted and then given a caramel and toffee flavouring. The base tea brings the earthy, almost coffee-like depth pu erh is known for, while the added notes bring out nutty, almond tones alongside the sweetness — closer to a dessert cup than a straight dark tea. It suits an afternoon slot well, something to sit with rather than rush through. Steep it with fresh boiling water for around seven minutes to let the pu erh's earthiness come through under the caramel. Note for allergy sufferers: this one contains almond.
